Rice Pilaf with Cashews

Serves 2

1/2 cup basmati rice

2 tsp vegetable oil

1/2 tbsp raw cashews, halved

1/4 cup onion

1 small garlic clove

1/2 tsp fresh ginger

1/4 tsp garam masala

3/4 cup water

salt to taste

• Rinse rice well in a wire mesh strainer. Cut onion into fine dice. Mince garlic and ginger (can use a microplan grater).

• Heat oil i small sauceplan over medium heat. Add cashews and cook until golden brown. Remove with slotted spoon and set aside.

• Add onnion to saucepan and increase heat to medium-high. Cook stirring frequently, until onion is browned. Reduce heat to medium. Add rice, garlic, ginger, garam masala and a pinch of salt and stir-fry for 5 minutes or until rice is well-coated with spices and oil.

• Increase heat to high and add water. Bring to a boil, reduce heat to low and cover. Simmer gently for 15-20 minutes or until liquid is absorbed.

• Fluff rice with for and season with salt to tast. Stir in cashews and serve with paneer or other dish.